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The enzyme _______ is almost completely inactivated during pasteurization.(a) Lactose(b) Acid glycerol(c) Alkaline phosphatase(d) Free fatty acidsThe question was posed to me by my college professor while I was bunking the class.This interesting question is from Milk Quality Farm in section Quality parameters of Dairy Engineering

Answer» CORRECT answer is (c) Alkaline PHOSPHATASE

To explain: Alkaline Phosphatase is COMPLETELY inactivated during PASTEURIZATION. It is hence also called indicator ORGANIZATION.


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